Bring to boil can of crushed pineapple.
Remove from heat and add jello.
Add cream cheese and 1/2 cup water.
Mix well and place in the refrigerator until it starts to set.
Drain pears.
Heat juice to bubbling and dissolve jello.
Put cream cheese into jello.
Whip into jello.
Get almost set.
Cut pears up and put in mix and fold in.
Fold in Cool Whip and put into mold.
Serves 8 people.
Cream together the cream cheese and sugar with mixer. Mix the hot water, jello and Carnation milk. Crumble the graham crackers with the soft butter. Line bottom of oblong cake pan. Add jello mixture to cream cheese mixture. Add whipped cream and pour into lined pan. Add remaining crumbs on top. Place in the refrigerator until ready to serve.
Combine jello and boiling water to dissolve jello.
Mash cream cheese with fork or put in blender.
Combine all and put in 12 x 8 x 2-inch dish.
Refrigerate.
Make Jello according to package directions.
When slightly set, mix in cool whip.
Beat in Cream Cheese.
Let set in fridge.
Drain pineapple and save 1 cup juice (add water to make 1 cup if needed).
Heat juice in microwave and add lemon juice; let cool.
Stir pineapple and cream cheese together and add Cool Whip. Fold cooled jello mixture into cream cheese mixture and chill several hours.
Prepare jello according to package instructions. Have jello cold, but not set.
Blend cream cheese and cream till smooth. Add to jello. (Don't worry about any lumps of cream cheese that may be in the mixture. They are quite pretty - and tasty - in the final product!).
Add diced celery, drained pineapple, and nuts. Stir till well mixed.
Pour into mold and refrigerate until firm.
Note: if you're having a brunch or shower, consider serving this along side Recipe #319338 (Chicken Mold) - they are wonderful together!
Prepare jello as directed.
Pour 1/3 into ring mold.
Let set. Put remainder of jello into blender with cream cheese.
Blend until creamy.
Add drained pineapple.
Let stand until it starts to set. Whip cream and fold into jello-cream cheese mixture.
Pour into mold over the plain jello layer.
Chill until set and unmold. Place any kind of fruit around edge of mold.
For first layer, prepare 1 package of Jello according to directions; pour into mold and chill until set.
For 2nd layer, whip cream cheese with a few drops of milk.
Drain pineapple well, reserving juice.
Mix pineapple into cream cheese.
Prepare Jello using 1 cup of water and 1 cup pineapple juice; fold into cheese mixture.
Pour into mold over first layer. Chill until well set.
Dissolve 1 package jello in hot water (1 cup) and 1 cup juice from blueberries and gel firmly in refrigerator.
Dissolve 2nd package jello into 1 cup hot water and 1/2 cup cold water.
When slightly set, whip jello.
Prepare mixture of cream cheese, whipped topping, cream, vanilla and sugar; when partially thickened, add to whipped jello and blend together.
Pour this part over the first gelled part in the mold.
Refrigerate to gel firmly.
Dissolve jello in 2 cups boiling water. Add cream cheese. Whip into jello with mixer. Add 1 cup juice from fruit cocktail. Let set in refrigerator. Whip Dream Whip according to package directions. Refrigerate. When jello is set, whip with mixer the jello the Dream Whip. Add fruit. Chop extra cherries, squeezing the juice from them. Put into mold. Chill.
Pour boiling water over gelatin; stir until dissolved.
Stir in cranberry juice and cold water.
Chill until slightly thickened.
Shape cream cheese into 18 balls.
Sprinkle sugar on strawberries; stir.
Pour 1/3 cup thickened jello into mold; arrange cheese balls on top.
Spoon strawberries over cream cheese balls.
Pour remaining jello over strawberries.
Chill until firm.
In a blender put peaches with juice.
Cube cream cheese. Blend with peaches until smooth.
Dissolve peach jello in boiling water.
Stir.
Add stirred jello to blender with cheese and peaches.
Blend until smooth.
Pour into favorite dish or mold. Refrigerate.
medium mixing bowl, combine jello mix and boiling water; stir
Mix first box of jello according to directions.
Refrigerate until set in a ring mold.
When jello is set, blend cottage cheese and cream cheese in a blender until smooth.
Pour over jello layer. Mix remaining jello according to directions.
Chill until slightly thickened.
Pour over cheese layer and chill well before unmolding.
Stir boiling water into jello; stir until dissolved.
Stir in cold water and cinnamon.
Pour 2 cups of the gelatin into medium bowl.
Refrigerate about 1 1/2 hours, or until thickened.
Reserve remaining cup at room temperature.
Stir apple and cranberry sauce into thickened jello.
Spoon into a 6-cup mold and refrigerate until set.
Beat reserved cup of gelatin and cream cheese with wire whisk until smooth.
Pour over gelatin in mold.
Let set until firm, about 4 hours.
Unmold.
Serves 12.
Let cream cheese soften.
Pour jello into a bowl.
Mash cream cheese into dry jello with pastry blender.
Add 1 cup boiling water.
Mix with wire whisk.
Drain pineapple and set aside juice. Add very cold water to pineapple juice to equal 1 cup.
After hot water add pineapple juice water to jello.
Put in refrigerator to thicken, about 1 1/2 hours.
Fold in pineapple and Cool Whip; chill.
Dissolve the jello in the sugar and water.
Add cream cheese, pineapple and baby food.
Blend until smooth.
Fold in Cool Whip. Pour into mold and refrigerate.
Set jello as directed on package; refrigerate until almost set.
Soften cream cheese with a fork and a little cream.
Whip 1/2 pint of whip cream until stiff (may substitute Dream Whip). Whip jello; mix jello and whipped cream together.
Beat in cream cheese with a spoon.
Fold in crushed pineapple and refrigerate until set.
Put in mold.
Drain pineapple.
Reserve juice.
Add water to juice to make 1 1/2 cups.
Dissolve jello in boiling water.
Add measured liquid and lemon juice.
Gradually add 2 cups of the gelatin to the cream cheese, blending well.
Chill until thickened, fold in pineapple and spoon into mold.
Chill until firm.
Makes about 12 servings.